Potato And Pea Curry With Tomato And Coriander (aloo Dum)
This flavorful and aromatic potato curry is a delightful blend of spices and textures. Tender potatoes are gently cooked in a rich tomato-based sauce infused with a mix of traditional Indian spices. The combination of fragrant mustard oil, warming turmeric, and tangy dried mango powder creates a harmonious medley of flavors that will surely tantalize your taste buds. Serve this comforting dish with rice or bread for a satisfying meal that is sure to please everyone at the table.
— Constant Cookbook
Ingredients
- 1kg/2lb 4oz potatoes
- 4 tbsp mustard oil or vegetable oil
- 1 tsp ground turmeric
- 3 tbsp vegetable oil
- 2 Indian bay leaves
- ¼ tsp asafoetida
- 1 medium onion
- 6 garlic
- 5cm/2in fresh root ginger
- 1 tsp Kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp amchur (dried mango powder)
- ½ tsp ground turmeric
- ½ tsp salt
- 200g/7oz tomato passata
- 2 green chillies
- 150g/5½oz frozen peas
- 1 tsp garam masala
- handful chopped coriander
Instructions
- Boil the potatoes in a pan of salted water for eight minutes until just tender, then drain well. Heat the oil in a heavy-based saucepan or karahi over a medium-high heat, add the potatoes and fry over a high heat for 5 minutes, or until just starting to colour. Add the turmeric and fry for 30 seconds. Remove from the heat.
- For the sauce, heat the oil in another pan over a medium-high heat. Add the bay leaves and fry for one minute, then add the asafoetida and stir. Add the onion and fry for five minutes; then add the garlic and ginger and fry for five minutes, or until softened and lightly golden-brown.
- Add the chilli powder, cumin, coriander, amchur, turmeric and salt and fry for one minute, then add the tomato passata, green chillies and 100ml/3½fl oz water and stir together. Add the fried potatoes, reduce the heat to medium, cover the pan and cook for 10 minutes, adding a splash of water if anything catches on the bottom of the pan.
- Add the peas and garam masala and cook uncovered for 3-4 minutes, or until the peas are cooked. Garnish with fresh coriander and serve.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6-8
Nutrition
- Calories: 223kcal
- Carbohydrate Content: 28g
- Fat Content: 10g
- Fiber Content: 4g
- Protein Content: 4g
- Saturated Fat Content: 1.5g
- Sugar Content: 4g
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